A hint of brandy flavors the sautéed mushrooms. You might use port or sherry. For a special treat, try an assortment of wild mushrooms.
1 tablespoon cooking oil
1 pound turkey cutlets (about 3)
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
2 tablespoons butter
2 scallions, white bulbs and green tops chopped separately
1 pound mushrooms, cut into thin slices
1/3 cup brandy
1 cup canned low-sodium chicken broth or homemade stock
1/2 pound fettuccine
1/4 cup heavy cream
2 tablespoons chopped fresh parsley
How to Make It
In a large nonstick frying pan, heat the oil over moderately high heat. Season the turkey cutlets with 1/4 teaspoon each of the salt and pepper. Cook the cutlets until they are almost done, about 1 minute per side. Remove the cutlets from the pan, let cool, and then cut them into thin strips.
Melt the butter in the same pan over moderate heat. Add the white part of the scallions, the mushrooms, 1/2 teaspoon of the salt, and the remaining 1/4 teaspoon pepper. Cook, stirring occasionally, until the mushrooms let off their liquid and it evaporates, about 5 minutes. Add the brandy and cook until almost no liquid remains in the pan, about 2 minutes more. Add 1/2 cup of broth and simmer until almost completely evaporated, about 4 minutes.
In a large pot of boiling, salted water, cook the fettuccine until almost done, about 7 minutes. Drain the pasta and then add it to the mushrooms. Add the remaining 1/2 cup broth, the cream, the scallion tops, the remaining 1/2 teaspoon salt, and the turkey strips. Simmer until the turkey is just done, about 1 minute longer. Top with the parsley.
Menu Suggestion: A simple side dish of boiled or sautéed green beans is all that's needed.
Wine Recommendation: A rich, oaky chardonnay will be ideal with the brandy and cream here. Good possibilities are those produced in Washington State, California, and Australia.